Black Bean Salad With Corn And Red Peppers Recipes

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Steps:

• For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
• For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
• Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

BLACK BEAN AND CORN SALAD I

Steps:

• In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
• In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

Steps:

• Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

BLACK BEAN AND CORN SALAD

Steps:

• In a large bowl, mix together black beans, corn, red bell pepper, red onion, avocado and cilantro; set aside.
• To make the dressing, whisk together lime juice, lime zest, olive oil, garlic, and seasonings. Drizzle over black beans and corn mixture and toss well to combine.
• Cover and chill salad in the fridge for at least one hour before serving.

BLACK BEAN, CORN AND RED PEPPER SALAD

Steps:

• Dressing: combine lime juice, oil, brown sugar, mustard, spices, salt and pepper in a jar with a tight-fitting lid. Shake well until well blended. Mix beans, corn, celery, red pepper, jalapeno, onions, and cilantro together in a shallow bowl. Pour dressing over bean mixture and toss to coat. Cover and chill 1 hour or up to 1 day.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN, CORN & RED PEPPER SALAD RECIPE

Steps:

• Directions
• 1. Drain the black beans and place in a saucepan with broth, brown sugar and cumin.
• 2. Heat to a boil for about 2 minutes, turn off heat and let stand until ready to add to recipe.
• 3. Bring pot of water to a boil, drop in corn and boil 2 to 3 minutes.
• 4. Remove from boiling water, drain and cool.
• 5. Stand each ear in the bottom of a bowl with high sides and use a corn stripper or knife to cut the kernels from the cob and letting kernels fall into the bowl. Separate kernels with a fork if needed.
• 6. Stir in the diced red pepper and parsley.
• 7. Drain excess broth from beans and mix beans with corn mixture.
• 8. Pour orange vinaigrette dressing into salad, toss and serve or refrigerate until ready to serve.

BLACK BEAN AND CORN SALAD

Steps:

• Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
• Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
• Pour dressing over and toss gently to coat with dressing. Serve right away.

BLACK BEAN AND CORN SALAD

Steps:

• Drain water from corn. Rinse black beans of their juice and mix with the corn, red pepper, red onion, poblano pepper and chopped cilantro.
• Chop vegetables. Blend together with corn, black beans and cilantro.
• In a bowl, combine olive oil, apple cider vinegar, cumin, coriander and salt and pepper.
• Toss with the salad and serve cool.

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING

Steps:

• In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
• In a medium bowl, mix the beans, corn, red pepper and red onion.
• Pour the dressing over the salad and mix well.
• Chill if desired.
• Just before serving, top with cilantro and green onion.

CORN AND BLACK BEAN SALAD WITH ROASTED RED PEPPER

Steps:

• Char the chili and bell peppers over a flame until blackened. (you can also buy them already roasted in a can).
• Enclose in plastic bag and let sit for at least 10 mins.
• Peel, seed and chop.
• Mix lime juice, oil, garlic, salt, pepper, oregano, and cilantro in a large bowl.
• Add chili, peppers, beans, corn, avocado, and onion.
• Toss to coat.
• Serve as is with chips on the side or top with chicken and serve on some greens!

SOUTHWEST BLACK BEAN AND CORN SALAD

Steps:

• In a large bowl, combine black beans, grape tomatoes, bell peppers, red onion, jalapeno, thawed corn and cilantro.
• To prepare the vinaigrette, whisk together vinegar, lime juice, agave syrup, cumin, chili powder, and salt in a small bowl. Stir the vinaigrette into the salad.
• Right before serving, add the chopped avocado. Top with additional cilantro and lime juice if desired. Serve cold.

BLACK BEAN SALAD WITH CORN, RED PEPPERS, AVOCADO, & LIME-CILANTRO VINAIGRETTE RECIPE - (4/5)

Steps:

• Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.

BLACK BEAN AND RED PEPPER SALAD

Steps:

• Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.